Mexican-Style Spaghetti and Meatballs

Mexican-Style Spaghetti and Meatballs

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"It's your classic Italian entree with a Mexican kick! The crumbled corn tostadas, chili powders, chili peppers, and chipotle peppers are the difference from your run-of-the-mill meatballs and sauce. The lean turkey makes it very healthy!"
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1 h 15 m servings 595 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 83.6g
  • 27%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
  2. Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
  3. Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
  4. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  5. After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
  6. Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.


  1. 21 Ratings

Most helpful positive review

Really tastes different that your standard spag & meatballs -- has a killer kick! I added cumin to the meatballs and sauce, b/c if it's Mexican I feel ya gotta have the cumin, and also added a ...

Most helpful critical review

I added more cheese to the meatballs and or under cooked them a tad bit, cause the consistancy was off. My children didnt like the meatballs, but ate the sauce and noodles. My husband however,...

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Really tastes different that your standard spag & meatballs -- has a killer kick! I added cumin to the meatballs and sauce, b/c if it's Mexican I feel ya gotta have the cumin, and also added a ...

I made this exactly as written and garnished with cilantro and loved it. I could not find guajillo powder but I did find whole dried guajillo chile's in my Hispanic section. Before tossing them ...

I forgot to add that 3-5 cloves minced garlic should be added to the ground meat mixture. Enjoy!

5 Stars for the idea because I Totally changed it to a "Mexican Style Spaghetti Meat Sauce." This may not seem a "fair" review in some peoples eyes, but I REALLY appreciate the idea! Use groun...

I used beef not turkey. Left out the hot peppers and put in a can of Ro-tel instead of tomatoes. It was wonderful!

Great! Pretty easy too; I have little ones so I left out the jalapeno and Anaheim and I used about 4 cups fresh tomatoes from our garden instead of the canned. Will make again!

Wonderful. Whole family loved it!! I added about 1 t minced garlic to the meatball mixture and the sauce. In addition I used a 15 oz can of tomato sauce instead of diced tomatoes. I will make th...

I loved this recipe. I chose to brown the meatballs in olive oil in a large skillet on both sides and then simmered them instead of baking them in the oven. I used Hunts brand Roasted Garlic &...

thanks for the healthy recipe.. I like chicken meatballs more than beef ones

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